Cancer poisoning
Crayfish meat is considered a delicacy. It has a delicate, slightly sweet taste, besides, it is rich in vitamins and minerals and is perfect for those who watch their weight, as it is practically free of fat.
Crayfish live in running water, are eaten fresh (they are boiled while still alive) - it would seem that it is difficult to poison them. However, this does not happen so rarely.
Source: depositphotos.com
How does cancer poisoning happen?
River crayfish are carriers of a dangerous disease, paragonimiasis. It is caused by the larvae of the parasitic worm, the pulmonary fluke.
When eating poorly cooked crayfish meat, the pathogen enters the human gastrointestinal tract, and from there with blood flow into the abdominal or pleural cavity, leading to the development of the abdominal or pleuropulmonary form of the disease.
Crayfish meat is a perishable product. After cooking, it cannot be stored for a long time, even in the refrigerator, as it is an excellent breeding ground for pathogenic microbes. It is impossible to ensure complete sterility of the product during the preparation process. During storage, especially in warmth, microbes that have fallen on the surface of crayfish multiply and begin to lead an active life, producing substances toxic to the human body. When a person eats bacterially infected crayfish, both the pathogenic microbes themselves and their toxins enter his digestive system, which leads to the development of food poisoning.
Most often, food poisoning with cancer is caused by E. coli, staphylococci, streptococci, shigella. Their toxins irritate the lining of the stomach and intestines, causing inflammation in it, which is manifested by vomiting, diarrhea and abdominal pain. Bacterial toxins enter the circulatory system, leading to general intoxication of the body.
Cancer Poisoning Symptoms
For food toxicoinfection caused by the consumption of low-quality crayfish meat, a short incubation period is characteristic. In most cases, it is measured in hours.
The disease begins suddenly. Its symptoms:
- heaviness in the epigastric region;
- nausea, to which vomiting quickly joins;
- diarrhea;
- cramping abdominal pain;
- increased body temperature;
- headache;
- weakness.
The incubation period for paragonimiasis lasts much longer, often up to two weeks. When the first symptoms of the disease appear, a person usually forgets about the episode of eating crayfish and does not associate his ailment with it.
The penetration of the larvae of the pulmonary fluke into the abdominal cavity leads to the occurrence of enteritis, which has the following symptoms:
- bloating;
- nausea and vomiting;
- frequent loose stools.
In addition, the larvae of the parasite can also cause toxic hepatitis and aseptic benign peritonitis.
Source: depositphotos.com
First aid for cancer poisoning
First aid for any food toxicoinfection, including cancer poisoning, should be provided immediately as soon as the first clinical symptoms appear.
To alleviate the patient's condition, speed up recovery and prevent the risk of complications, the following must be done:
- Flush the stomach. To do this, the patient must drink several glasses of water, and then induce artificial vomiting by irritating the root of the tongue. This procedure should be repeated several times until there are no food residues in the rinsing waters. Small children or sick people who are unconscious or semi-conscious should not be able to wash the stomach at home, as the washings can enter the respiratory tract.
- Take an absorbent. Medicines with an absorbing effect include Smecta, Activated carbon, Neosmectin, Filtrum STI. These drugs are able to absorb and remove from the body toxic substances contained in the lumen of the digestive tract.
- Perform oral rehydration. This event is aimed at reducing general intoxication and preventing violations of the water-salt balance. The patient should drink a solution of Rehydron, Gastrolit, Citroglucosan often and in small portions in one or two sips. In the absence of these drugs in the home medicine cabinet, oral rehydration can be carried out using mineral water without gas, drinking water, weak tea without sugar.
When is medical attention required?
Foodborne cancer usually resolves within two days. If his symptoms persist longer than this period, then it is imperative to consult a doctor.
You should also seek medical help if signs of dehydration appear and their intensity increases. These include:
- increased feeling of thirst;
- dryness of mucous membranes and skin;
- decreased skin turgor;
- dark color of urine and a sharp decrease in its amount;
- severe weakness;
- tachycardia;
- lowering blood pressure.
Urgent medical attention is also needed in cases when abdominal pain, nausea, and diarrhea occur a few weeks after eating crayfish. These may be the first symptoms of paragonimiasis.
Treatment for cancer poisoning depends on the underlying cause. If it proceeds according to the type of food toxicoinfection, then detoxification infusion therapy is carried out and drugs with antibacterial action are prescribed.
Treatment of paragonimiasis is carried out with antiparasitic agents.
Possible consequences
Symptoms of foodborne illness in cancer poisoning usually resolve quickly and the patient recovers. Correctly organized therapeutic nutrition allows you to speed up the process of convalescence - it is recommended to adhere to diet No. 4 according to Pevzner.
Late diagnosis and delay in the treatment of paragonimiasis can lead to the fact that the parasite larvae with blood flow into the tissues of the lungs and brain. This causes the formation of brain cysts, the development of pneumothorax, pulmonary bleeding. The prognosis in these cases is always serious.
Prevention
It is possible to prevent cancer poisoning if you follow the following rules:
- use only fresh crayfish for cooking, they must be still alive when they are dipped in a pot of boiling water;
- boil crayfish for at least 10 minutes;
- eat ready-made crayfish or dishes from them immediately after cooking;
- do not keep cooked crayfish in aluminum containers.
Identifying a properly cooked cancer is easy:
- meat of a uniform color and easily separates from the shell;
- the tail is tucked close to the body.
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Elena Minkina Doctor anesthesiologist-resuscitator About the author
Education: graduated from the Tashkent State Medical Institute, specializing in general medicine in 1991. Repeatedly passed refresher courses.
Work experience: anesthesiologist-resuscitator of the city maternity complex, resuscitator of the hemodialysis department.
The information is generalized and provided for informational purposes only. At the first sign of illness, see your doctor. Self-medication is hazardous to health!
